Spaghetti Carbonara Recipe
With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy while incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.
Foto: Skinnytaste
Ingredients
- 10 ounces dried Delallo spaghetti (or gluten-free spaghetti)
- 6 slices center cut bacon (cut into 1/2-inch dices)
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups baby arugula or frisée lettuce (chopped)
- 3 tbsp Italian parsley (chopped)
- kosher salt and ground black pepper
- 1/4 cup grated Parmigiano Reggiano cheese
- 3 tablespoons grated Pecorino Romano (preferably Locatelli)
- 4 extra large eggs
- 4 cups cold water
- 6 tbsp white vinegar
- 1/4 tsp kosher salt
Steps
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Bring a large pot of generously salted water to a boil.
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In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
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Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
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At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
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Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
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To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
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Add drained pasta, raise heat to high, and toss to coat with sauce.
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Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
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Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
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Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
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Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dried Delallo spaghetti | 10 ounces | - | - |
| center cut bacon | 6 slices | - | - |
| low-sodium chicken broth | 0.75 cup | - | - |
| baby arugula or frisée lettuce | 0.5 cups | Rp 16.000/kg | Rp 800 |
| Italian parsley | 3 tbsp | - | - |
| kosher salt and ground black pepper | - | - | - |
| grated Parmigiano Reggiano cheese | 0.25 cup | - | - |
| grated Pecorino Romano | 3 tablespoons | - | - |
| extra large eggs | 4 | - | - |
| cold water | 4 cups | - | - |
| white vinegar | 6 tbsp | - | - |
| kosher salt | 0.25 tsp | - | - |
*Estimated market prices, may vary by region
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